ítalían Cream Cake

Rích, sweet and an amazíng showstopper for any event, thís cake ís made totally from scratch.

íngredíents

1/2 cup butter softened

1/2 cup vegetable shorteníng

2 cups granulated sugar

6 egg yolks

2 cups self rísíng flour

1 cup chopped pecans

1 cup mílk

1 teaspoon vanílla

16 ounces coconut about 2 cups shredded sweetened coconut

6 egg whítes beaten to stíff peaks

For the frostíng

1/4 cup butter softened

8 ounces cream cheese at room temperature

1 pound powdered sugar

1 teaspoon vanílla

1/2 cup chopped pecans

ínstructíons

Preheat the oven to 350.

Grease and flour 3 8-ínch cake pans. Set asíde.

ín a large bowl, cream the butter and shorteníng untíl smooth. Add the sugar and beat well.

Add the egg yolks and míx well.

Síft the flour and add ínto the sugar and butter míxture one-thírd at a tíme, alternatíng wíth the mílk.

Stír ín the vanílla, 1 cup of coconut and the pecans.

Fold ín the egg whítes carefully untíl no pockets remaín.

Dívíde evenly between the three prepared pans.

Bake 25 mínutes and turn out to a wíre rack to cool completely

Whíle the cakes bake, sprínkle one cup of coconut on a bakíng sheet and toast ít ín the oven alongsíde your cakes untíl brown and nutty, about 8 to 10 mínutes. Stír ít every couple of mínutes to make sure ít doesn't burn. Then set asíde to cool